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FLASHSALE
Curl up on the couch and enjoy a winter warming soup - this one is so easy. We share our warming Pumpkin Soup recipe for boosted immunity this winter.
- 1 whole pumpkin
- good pinch of cumin
- 3 garlic cloves
- 2 brown onions
- 3tbsp ghee or oil of your choice
- Approx 2L chicken bone broth or vegetable stock
- Salt and pepper and garden herbs - bay leaves, marjoram, oregano.
Method
Preheat oven to 200 degrees fan forced.
Chop the pumpkin into 3-4cm chunks, add pepper and salt, drizzle olive oil, sprinkle cumin all over and add herbs of your choice. I love marjoram, bay leaves and oregano for this soup. Bake in the oven on 190 degrees for 30 -40 minutes to caramelise. Toss in the pan to get some browning on on all sides.
Chop the onions and garlic, heat the butter or ghee in a large pot, add the onions and garlic and cover bring to a simmer, cook for a few minutes until transparent.
Once the pumpkin is lightly cooked, add to the pan with the onions, cover with the stock and cook for 30-40 minutes until your pumpkin is soft and the flavours have blended.
I love this soup chunky but it is equally as good blended smooth.
Serve with topping of your choice - chilly flakes, pepper and salt, basil and smooth cream or coconut milk are just some you might like to try.
Enjoy!
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